Raspberry Pistachio Scones with Lemon Glaze
Raspberry pistachio scones with lemon glaze. Flaky and buttery cream scones filled with fresh raspberries and pistachios, and drizzled with a simple lemon glaze!
A new recipe! I know you guys have been waiting for this moment for several weeks now, and I truly want to thank you for your patience. Our kitchen is organized. We have unpacked all of our boxes (although we are still living without a bedroom dresser, so that part is not enjoyable) and our new apartment really does feel like home.
For whatever reason, I decided to make you guys scones. Cream-based, butter flecked, glaze drizzled, raspberry and pistachio studded scones.
It seemed only right.
Before that, I honestly didn’t make scones all that often. Which is odd because, as strange as it sounds, I kind of grew up eating scones? Obviously, it wasn’t my staple diet or anything (um, not recommended), but I’ve eaten a lot of scones in my day.
As some of you know (or may remember), my dad is British and practically every summer growing up, my family and I would travel to Cornwall, England to visit my grandmother, whom we affectionally call GrannyBird (you know, because she would ‘fly’ over the ocean to visit us!). Before she retired, my grandmother ran a very successful bed and breakfast for years and years, and did a lot of the cooking herself.
Like most English people, she takes tea time very, very seriously. So, as you can imagine, our summer afternoons would often consist of cakes, cookies, endless pots of tea, and, of course, scones. Lots and lots of scones. It wasn’t half bad.
Cornwall is famous for their cream scones, and they must always (always!) be accompanied by traditional clotted cream (yes, it is as unhealthy as the name suggests) and jam. Oh, and you must always put the jam on first. Never the other way around. I didn’t make up these rules. It’s serious stuff.
Anyway, the point of all of this is that I’ve learned a few things from my scone-eating, and now scone-making days:
1) Cream scones totally beat buttermilk scones.
2) Always use extra cold butter and chilled heavy cream for maximum flakiness. When in doubt, stick your cubed butter (and cream, if necessary) in the freezer for a few minutes just to be sure.
3) Never ever (ever!) overwork your scone dough. If they look a little scraggily going into the oven, don’t worry. Everyone prefers an ugly, flaky scone over a dense, tough scone.
4) Don’t allow scones to rest on a hot baking sheet. It creates steam and makes the bottom of your scones soggy. Grab a cooling rack and immediately transfer them to it.
5) Once you get the hang of it, scones are quite possibly one of the best baked goods to make (especially if you’re in a rush) because they take almost no time at all prepare, require no resting time, and if you have a good base recipe, the possibilities are pretty endless.
Today’s scones are loaded with fresh raspberries and pistachios. As a word of warning, be prepared for some of the raspberries to get crushed as you press together the scone dough. As a result, you’ll need to generously flour your hands and countertop to avoid stickiness.
Then I went ahead and topped them with a lemon powdered sugar glaze, and ground up some extra pistachios for a bit of color and spunk! They may not be traditional, but they sure are tasty.
Tips for Success:
Serving Size: 1
Amount Per Serving: Calories: 355 Total Fat: 18g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 54mg Sodium: 227mg Carbohydrates: 42g Fiber: 2g Sugar: 6g Protein: 7g